Spinach and Feta Mini Quiches
These are so cute and so tasty! They are very simple to make but they look so colorful and elegant. I love making these for breakfast when we have overnight guests. They’re perfect with big cup of coffee!
Makes 24 mini quiches
¼ cup whole milk
1/3 cup crumbled feta cheese
1 ½ teaspoons minced rosemary
½ cup chopped spinach
(about 1 handful)
1/8 teaspoon salt
¼ teaspoon black pepper
4 grape tomatoes, chopped
Preheat the oven to 375 degrees.
Spray a mini-muffin baking pan with cooking spray and set aside.
In a large bowl, whisk together eggs and milk. Then add feta cheese, rosemary, spinach, salt, and pepper. Mix well. Pour 1 heaping tablespoon of the egg batter into each sprayed mini muffin cup. Then, place 2 chopped tomato pieces on the top of the egg mixture in each mini muffin cup.
Bake for 12-13 minutes until completely cooked and firm. Let the mini quiches cool in the pan for about 1-2 minutes (they will shrink) and then place them on a cooling rack or on a plate. Serve warm.
Lauren Marie’s Tips:
*I love to keep these in the fridge for a great snack anytime during the week.
*Mix it up: Try other flavors like ham, cheese, and parsley. Yum!
Try serving these with my Strawberry Granola Parfaits for an easy and elegant breakfast.